Dual Whetstone Grit Combinations – Sharpening and Finishing

“Whet” means to sharpen.

The three whetstones below have both a “Sharpening” and a “finishing” side – the finishing side is the higher grit number side.

Grits from 1000 to 3000 are considered Medium for sharpening; 4000 grit and above are for finishing.

900.WS7.1060

900.WS6.2050

900.WS8.3080

1000 Grit - Sharpening

2000 Grit - Regular Sharpening

3000 – Regular Sharpening

6000 Grit - Finishing

5000 Grit - Finishing

8000 Grit – Superfine Finishing

1000 grit is considered the usual grit for sharpening.  Exercise caution, don’t be too aggressive at first.  Think of this as the starting point to regain an edge when a blade needs a good sharpening.

6000 grit is used for “finishing or refining”; it produces a “superfine” edge.

If the knife is used to cut meat, going above 6000 grit may make the edge too thin.

2000 grit is a medium grit, good for sharpening on a more regular basis as it is not as abrasive as 1000 grit.

5000 grit is used for “finishing or refining” a blade edge.

3000 grit is a medium grit. It is good for sharpening on a very regular basis.

Use your usage as a guide to decide how often to sharpen.

“Superfine” 8000 grit is used for “finishing or refining” a blade edge.

If you use your knife to cut only vegetables and fruit, you can safely go to 8000 grit.

Instructions for Use:

• 1. Immerse the stone in water for 5 minutes, or until the stone stops producing bubbles in the water.
• 2. Place the stone on top of a solid, secure surface (rubberized shelf liner, a silicone mat, folded towel, etc.) to make sure it stays in place during use.
• 3. Start with the coarsest side up. With the blade facing away from your body, hold the knife by the handle and place the heel of the blade edge against the stone at an angle of 15 – 20°.
• 4. With moderate pressure, slide the blade forward across the whetstone; ensure that the entire length of the blade edge moves across the stone at a constant angle.
• 5. Repeat several times (no more than 10) and then check the sharpness of the first side of the blade.
• 6. To check sharpness, carefully run your thumb perpendicular to the edge of the blade; when you can feel 
• 7. a burr from the handle to the tip, that side of the blade is sharp enough. Safety Tip: DO NOT RUN your finger PARALLEL to the blade.
• 8. Repeat the above as necessary until the blade is sharp.
• 9. Now, turn the knife over to sharpen the other side of the blade edge.  At first this will feel strange, as you are not holding the knife handle in your dominant hand.
• 10. Once the blade is sharp, the burr must be removed. Turn the whetstone over (finer side is up).  

• 11. Repeat the process above on both sides of the blade edge to remove the burr until the edge is sharp.